I did my Ratatouille recipe a few years back. It was Julia Child’s recipe from her book. Yesterday I tried my recipe because my little boy don’t like red sauce this time. It is just a phase. So, for him, I made it with white sauce and for adults I made Ratatouille in a pumpkin.
Why? Because I had one hanging around and I didn’t know what to do with it. We say Sunday the movie Ratatouille and my son wanted what “The small cook” served. So here is our recipe.
Ingredients:
- 1 eggplant
- 1 zucchini
- Olive oil
- 2 red onions
- 1 yellow pepper
- 1 red pepper
- 5 cloves mashed garlic
- 10 small tomatoes cut in two
- Salt
- Pepper
- Chili pepper
- Thyme
- Basil
- 500 ml tomato juice homemade
- 3 tablespoons heavy cream
- 1 pumpkin
Directions:
Preheat the oven at 450º F or 200ºC. Cut the pumpkin in half and take out the seeds. My pumpkin has a side that is quite thick so with a spoon I took out a part of the pumpkin so everything is almost the same. It will bake evenly. You can use the pumpkin you took out when you assemble the ratatouille.
Cut eggplant, onions and the zucchini in round thinly slices. Cut the peppers in small pieces as an eggplant slice.
Spread with tomato sauce the pumpkin and your baking tray. Start arranging the vegetables one slice at a time: zucchini, eggplant, onion, red pepper, yellow pepper, etc. You can choose any order you like. Add tomatoes on top.
Prepare the red sauce and the white sauce.
Red sauce: In a bowl add thyme, basil, garlic, pepper, salt, chili pepper, olive oil and tomato sauce. Mix everything together and add it on the vegetables in the pumpkin.
White sauce: In a bowl mix heavy cream with salt, pepper, basil, thyme, olive oil and just a little chili pepper. Add it on the vegetables in the baking tray.
Put them in the stove for 40 – 50 minutes. Check if needed more sauce or more baking. You can add more sauce with a spoon from your tray and pumpkin.
You can’t imagine the smell in the kitchen. I couldn’t wait to eat it. My little boy was impressed.
Serve it cold or hot. Enjoy!
Cooking Without Limits 
great idea – I will def give it a try!
Thank you
Well I often learn something from your blog Gabi but from this post I learned something completely different: I never knew you were a follower of Julia Childs!
‘Mastering the Art of French Cooking’, vol 1 and 2, are the books from which I say I learned to cook French style food and, although I rarely follow the recipes now, they are treasured items on my cookery bookshelf and many of the techniques I learned from them underly whatever I cook. The ratatouille recipe from the book(s), if followed to the letter, is just heaven on a plate (but quite a lot of work).
Interesting idea to put it in a pumpkin 🙂
I know what you mean. Lot of work but as you said: “heaven on a plate”.
Lovely recipe ! 🙂
Thank you
How beautiful!! This particular squash is my go-to for winter soup, too. 🙂
Thank you
Yum!
Reblogged this on Carly's Comments on Life and commented:
A great spin on a classic and made very autumnal. I think my kids would love this and we could combine with a family movie night showing of……Ratatouille!
Thank you
Great idea to use the pumpkin. Many of my own ideas come when I have ingredients on hand and I use them to create a recipe.😊
Thank you
Pretty darned neat. “now where did I hide that pumpkin”?
Thank you
Looks delicious! Thanks so much for sharing the recipe 😊
Thank you
Great idea.Looks absolutely delicious.
Thank you
I am hungry I wish eyes could eat too.
This is such a creative way to serve ratatouille! Love it.
Thank you
Very clever! It looks delicious!
Thank you
Reblogged this on Harman Farms LLC and commented:
I never would have thought of this. Would be very interesting to try.
Yum!! I wonder how it would go in an eggplant? Must try!
It would go great!
I love eggplant and pumpkin. I must try this recipe !
I need to try this. It looks like another good way to get my grandchildren to eat some vegetables. Thank you for posting this.
You are welcome
l loved how you tied it in with the movie Ratatouille. What a delicious looking impressive meal.
Thank you
While this looks delicious, I am a single male, and if I can’t cook my meal in 20 minutes…I probably won’t eat it. And that includes putting stuff in the cooker and leaving it in it’s own.
Wish I could find pumpkin in Central America!!
Thanks for your lovely recipe. It sounds gorgeous. I am vegan so I will make this and just substitute the cream for vegan cream. My mouth was watering reading this and I am looking forward to making this thank you for sharing it.
You are welcome
The best!!
Thank you
This looks so good! And easy to make vegan. I think it basically is besides the white sauce. ☺️
Thank you. So easy!
Who don’t like to eat vegetables they will become hungry! Nice recipe!
Thank you
You are welcome!
beautiful and creative!
Thank you
Reblogged this on Success Inspirers' World and commented:
Looks so delicious.
Thank you
Reblogged this on Crackling Pork Rinds.
Looks great!
Thank you
I love using edible bowls! I will have to try pumpkin next time 🙂